mary berry chicken with asparagus and lemon
I. Introduction
Mary Berry, CBE, is Britain’s culinary treasure. Trained at Le Cordon Bleu in Paris, she’s authored 70+ cookbooks (including Mary Berry Cooks and Mary Berry’s Absolute Favourites) and shaped home cooking for over 50 years. As the beloved judge of The Great British Bake Off, she champions approachable elegance. Her Chicken with Asparagus and Lemon embodies this ethos: seasonal spring produce, minimal fuss, and maximum flavour. This dish balances tender chicken, vibrant asparagus, and zesty lemon – a comforting yet sophisticated weeknight classic. Below, we explore its history, nutrition, and even a vegan adaptation, all reflecting Mary’s timeless principles.
II. Mary Berry’s Approach & Historical Context
Mary prioritizes quality over complexity. For this dish, she insists on free-range chicken, British asparagus (in season April-June), and unwaxed lemons. Historically, combining poultry with spring greens dates to medieval European farming communities, where asparagus symbolized renewal. The lemon sauce, however, reflects 18th-century British trade routes that made citrus accessible. Mary modernizes this by streamlining techniques – no roux for the sauce, just reduced stock and cream – while honouring seasonal integrity. As food historian Dr. Annie Gray notes: “Post-war British cooks like Berry democratized continental flavours using local ingredients” (Source: The Greedy Queen, 2017).
III. Ingredients & Equipment
Ingredients
- Chicken: 4 skinless, boneless chicken breasts (free-range, ~150g each)
- Asparagus: 250g British asparagus, woody ends snapped off
- Aromatics: 2 unwaxed lemons (1 thinly sliced, 1 juiced), 4 thyme sprigs
- Sauce: 150ml double cream, 200ml chicken stock (use Kallo organic cube)
- Fat: 1 tbsp olive oil, 25g unsalted butter
- Seasoning: Sea salt and black pepper
Equipment
- Ovenproof skillet or frying pan
- Wooden spoon
- Measuring jug
- Zester
- Kitchen twine (for asparagus bundles, optional)
IV. Recipe Instructions
Step 1: Preheat oven to 200°C (180°C fan). Season chicken all over.
Step 2: Heat oil and butter in an ovenproof skillet. Sear chicken 3 mins per side until golden. Remove and set aside.
Step 3: Arrange asparagus and lemon slices in the skillet. Place chicken on top.
Step 4: Pour stock and lemon juice into the skillet. Bring to a simmer.
Step 5: Bake uncovered for 15 mins until chicken reaches 74°C internally.
Step 6: Transfer skillet to stove. Stir in cream. Simmer 2 mins until sauce thickens slightly.
Step 7: Spoon sauce over chicken. Garnish with lemon zest.
Step 8: Serve immediately with new potatoes.
V. Flavour Profile & Nutrition
Taste: Bright lemon cuts through rich cream, balanced by earthy asparagus and savoury chicken.
Texture: Silky sauce, tender chicken, crisp-tender asparagus.
Nutrition (per serving):
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 420 | 21% |
| Protein | 38g | 76% |
| Fat | 24g | 31% |
| Carbs | 8g | 3% |
| (Source: USDA FoodData Central. Analysis assumes 1 tbsp oil/butter absorbed.) |
VI. Expert Tips
- Asparagus Woes: Limp spears? Stand them in ice water for 15 mins first.
- Sauce Splitting: If overheated, whisk in 1 tsp cold butter off-heat.
- Flavour Boost: Add a teaspoon of Dijon mustard to the cream.
- Variation: Swap asparagus for tenderstem broccoli or green beans.
VII. Vegan Alternative
Ingredients: Replace chicken with 400g firm tofu (pressed), cream with Oatly double cream, and stock with vegetable bouillon.
Method: Sear tofu as in Step 2. Use 1 tbsp nutritional yeast in sauce for umami. Bake 12 mins only.
VIII. Serving & Variations
- Pairings: Buttery new potatoes or crusty sourdough.
- Spring Twist: Add fresh peas or broad beans in Step 3.
- Dinner Party: Serve with a crisp Sauvignon Blanc.
IX. Storage & Reheating
Store cooled components separately for up to 2 days. Reheat sauce and chicken gently in a pan with 1 tbsp water. Asparagus is best fresh.
X. FAQs
Q: Can I use chicken thighs?
A: Yes! Bake 5 mins longer.
Q: Why unwaxed lemons?
A: Waxed rinds can impart bitterness when zested.
Q: Can I freeze this?
A: Freeze sauce and chicken (without asparagus) for 1 month.
XI. Conclusion
Mary Berry’s recipe celebrates spring with clarity and grace – no gimmicks, just great ingredients treated respectfully. As she says: “Good food is about sharing joy.” Try this dish, share your creation using #MaryBerrySpring, and explore her cookbooks below.